Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one spoonful of sugar to the loaf
- half full of new milk
- salt
Directions
MRS. W. C. BURTON.
In the evening, fill a pint cup half full of new milk and let it come almost to boiling heat; thicken with corn meal to the con- sistency of mush, put a sauce-plate over the cup, wrap it in flan- nel and put it where it will keep warm. In the morning, set the salt-rising in the usual way; then add the corn meal preparation, make rather stiff with flour and, if done right, it will rise in fifteen minutes. Mix the bread with sweet milk, warm and knead until it looks smooth. (The longer it is kneaded the whiter the bread.) Add one spoonful of sugar to the loaf ; mashed potatoes as used in the hop yeast, improve it. Graham bread can be made the same way by omitting the yeast.